PUMPKIN CORN SOUP
Melissa Every of Tallmadge, Ohio writes, "My family loves this soup. It's great on cold winter nights with all the spices and color. It's definitely not your normal pumpkin soup!" Melissa loves to garnish this with fresh cilantro.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer. , Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.
Nutrition Facts : Calories 120 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 714mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED CORN AND PUMPKIN SOUP WITH JUMBO LUMP CRABMEAT AND CRISP MACHE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shuck corn and cut from the cob. Separate into 2 piles.
- Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree.
- Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.
- Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.
- Remove pumpkin pulp from outer skin and puree.
- Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.
- Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil.
PUMPKIN & CORN SOUP
Have no idea where this recipe came from, but it's been in my files for about 20 years & it makes a comfortingly tasty soup.
Provided by Sydney Mike
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine broth, corn & onion.
- Bring to boil, then reduce heat, cover & simmer 20-25 minutes until onion is tender.
- Stir in pumpkin & blend well.
- Cover & simmer 5-10 minutes until thoroughly heated.
- Add half-and-half, salt & pepper.
- Cook & stir until thoroughly heated, but DO NOT BOIL.
Nutrition Facts : Calories 225.7, Fat 6.6, SaturatedFat 2.8, Cholesterol 11.2, Sodium 858.6, Carbohydrate 36, Fiber 4.6, Sugar 6.7, Protein 11
HEARTY CORN AND PUMPKIN SOUP
A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.
Provided by Elizabeth Kerns VanderEsch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
- Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
- Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
- Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 44.3 g, Cholesterol 7.2 mg, Fat 11.1 g, Fiber 7.3 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 1819.6 mg, Sugar 10.1 g
PUMPKIN CORN SOUP WITH GINGER LIME CREAM
Provided by Dena Kleiman
Categories soups and stews, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Peel pumpkin and remove seeds and string. Cut pumpkin into cubes. Put three cups of the cubes in a pan and cover with one cup of the stock. Discard remaining pumpkin. Cover the pan and place in the oven until the pumpkin is tender, about 45 minutes. Puree mixture in food processor and set aside.
- In a covered pot, cook the corn with the water until tender, about 10 minutes. Grind mixture in food processor until smooth. Run through a sieve, pressing the puree through, and discard skins.
- Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin and cook 5 minutes while stirring.
- In another saucepan, cook the lime juice and ginger two minutes over medium heat. Remove and strain to remove the ginger.
- Place a bowl and a beater in the freezer for five minutes to chill. In the bowl combine the ginger-lime juice, half the lime zest and the cream. Whip until mixture has soft peaks.
- Serve the soup in individual bowls with a dollop of cream garnished with the remaining lime zest.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 534 milligrams, Sugar 13 grams
PUMPKIN SOUP
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a lovely silky texture
Provided by Barney Desmazery
Categories Lunch, Soup, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
- Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
- To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
- Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Nutrition Facts : Calories 317 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Protein 6 grams protein, Sodium 0.54 milligram of sodium
SPICY PUMPKIN & CORN SOUP
A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. - Heather Rorex, Winnemucca, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
PUMPKIN, CORN, AND LEMONGRASS SOUP
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.
Provided by Lillian Chou
Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Vegetarian Low Cal High Fiber Dinner Corn Squash Butternut Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
- Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
- Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
- Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
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- In a large sauce pan, saute the butter and onion until soft. Add the garlic and cook for another minute.
- Stir in the pumpkin, chicken broth, milk, and pepper. Slowly heat on medium high heat until it comes to a low boil. Turn down the heat immediately.
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- Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are translucent (3-5 min.)
- Add the chicken breast (whole) and chicken broth. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. As soon as it reaches a boil, turn the heat down to low and allow the pot to simmer for 30 minutes. Make sure the pot does not stop simmering after turning down the heat. If it does, increase the heat slightly until it is gently simmering.
- After 30 minutes, remove the chicken breast from the broth and use two forks to shred the meat. Return the shredded meat to the pot. Add the pumpkin purée and stir until the it has mixed into the broth.
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- Add raw pumpkin cubes, broth, sage, salt and pepper. Cover and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, until the pumpkin is tender.
- In a small bowl, whisk together milk and flour until smooth. Add the milk mixture to the soup along with the corn. Return the soup to just below a simmer and continue to cook for 20 minutes, stirring occasionally. (The more you stir the chowder, the more the pumpkin will break apart and thicken the soup.)
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